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Raw banana nut bread

I’ve been making a lot of raw food lately. Partly because it’s easier on my digestive system, but mostly because my oven has decided to heat up to 500˚F any time it’s switched to BAKE. Which poses a problem when you’re a baker. And when you live on the top floor of a brick warehouse, with 20 foot ceilings. This place gets so hot I could probably instruct a bikram class in here. You know, if I was into torturing myself more than I do already.

Anyway, be sure you use very ripe bananas. If you use anything else, your “bread” will not have a strong banana flavor, nor will it be as sweet. I added oat groats to give it a better texture, but if you’d prefer to add additional nuts, knock yourself out. This would be delicious topped with some cashew cream and drizzled with a little date syrup, but usually I’m too lazy to jazz things up.

And yes, a new oven is being delivered sometime in the near future. Hurrah!

In a food processor fitted with the S blade, blend the almonds, 1 cup of the walnut pieces, oat groats, cinnamon and salt into a fine meal; about 1-2 minutes. Add the dates and bananas; blend until the mixture forms a dough. Remove the S blade from the mixing bowl and mix in the remaining 1/4 cup of walnut pieces with a wooden spoon. Press dough into a loaf pan (or any size pan, really) then cover with plastic and freeze until ready to eat.

I added a splash of my mom's secret banana bread weapon, Watkin's Vanilla Nut Extract, and that little touch took these over the top. If you can get your hands on this stuff, it will change your life. Thanks for such a great recipe.

Oats are naturally gluten free, but sometimes they can become contaminated, as they're grown near other gluten-containing crops. Just make sure you get the ones that are certified gluten free. If those still bother you, you could use buckwheat groats.

this is great, will def give it a go! yet, I don't think I can get hold of oat groats where I live. would it make too much of a difference if I just used oats? second question: is this served best frozen? how about keeping it in the fridge? thanks!